In a stand mixer, add the cream cheese, sugar, and vanilla and beat until light and fluffy (about 4 minutes)
On a parchment paper lined baking sheet, scoop out 1 1/2 tsp sized balls of the cream cheese filling. Place in the freezer for 10 minutes while you make the cookie dough.
Preheat the oven to 350 degrees.
In the stand mixer bowl, blend together butter and brown sugar until creamy and slightly fluffy, using the paddle attachment on medium speed for about 2 minutes.
Mix in the egg until evenly combined, scraping the bowl's sides as needed.
Add molasses and beat until well incorporated.
Combine flour, baking soda, salt, ginger, cinnamon, and clove in a separate bowl.
Add the dry ingredients to the butter and sugar and mix on low until just barley combined.
Scoop out 2 tbsp sized balls of dough, place a frozen cream cheese dollop in the center of dough, and add a little more cookie dough on top of the cream cheese until full covered.
Mix the sugar and cinnamon in a small bowl.
Roll each cookie dough ball in the cinnamon sugar mixture and place on a parchment lined baking sheet.
Bake for 8-10 minutes and allow to fully cool on a wire rack.
